Pumpkin Pie Breakfast Casserole

This Pumpkin Pie Breakfast Casserole starts with cinnamon rolls topped with toned down pumpkin pie filling. Finally it’s drizzled in a cinnamon roll icing before serving! This simple recipe can be made into an overnight breakfast casserole too!

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I have been making this Pumpkin Pie Breakfast Casserole for 3 years now.

This Pumpkin Pie Breakfast Casserole is a great Breakfast, Brunch or party casserole.

Baby showers, Bridal showers and Birthday brunches are all ideal locations to serve this casserole.

And of course, we can’t forget your very own Sunday Brunch too!

If you love pumpkin and simple recipes, I hope you’ll give this easy Pumpkin Pie Breakfast Casserole a try!

Yield: 12 Servings

Pumpkin Pie Breakfast Casserole

Ingredients

2 packages of Cinnamon Rolls in a tube, with frosting.

3 eggs

1/2 cup heavy whipping cream

1 cup canned pumpkin puree

1 tsp pumpkin pie spice

Instructions

Preheat oven to 350*FOpen both packages of cinnamon rolls and lay out individual cinnamon rolls on a cutting board. Set icing containers aside for later.Quarter slice each cinnamon roll.Spray a 9x13 casserole dish with cooking spray.Place quartered cinnamon rolls into casserole dish.In a bowl beat eggs, heavy whipping cream, pumpkin puree and pumpkin pie spice.Pour mixture over cinnamon rolls.Bake for 35 minutes or until cooked through.Remove from oven and let sit for 5 minutes.Remove lids from each icing container and warm in microwave for 15 seconds.Drizzle icing over casserole and serve.

Notes

This casserole can be made the night before. Create recipe as described but do not cook it. Cover with plastic wrap and place in the fridge. When ready to bake, preheat oven, remove plastic wrap and bake.